Stewed fish fillets

Stewed fish fillets

Introduction:

"June 7, Chongqing. Next week, I will host the program again, in Chongqing, which is already in summer. I really want to stand in time like this, not to cause clear sorrow, not to cause sorrow, quietly continue to live, as usual However, I still have to face all of all, in the face of this lingering disturbance. There is no desire to work. ——I like fish very much, but I seldom buy it, because it takes several meals to buy a fish. In the afternoon, I bought a silver carp at the gate of the community and made the fish fillets

Production steps:

Step 1: slice the fish, wash and drain the water, add a teaspoon of salt and stir for one or two minutes, then rinse with water repeatedly. (the fish fillets treated in this way are more compact, not fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

Step 2: add pepper, cooking wine and salt into the dried fish fillets, marinate them for 10 minutes, then add water and starch to mix and size them.

Step 3: slice onion, ginger and garlic, and reserve Pixian Douban and Douchi; wash and cut green pepper and red pepper.

Step 4: heat the pan to cool the oil. After the oil is heated, fry the fish fillets in the fire for a few minutes. Do not use chopsticks or spatula in the process. Gently shake the pan with your hands to prevent the fish fillets from sticking to the pan.

Step 5: fry the fish until it's a little dry, then take it out and set it aside. (the fried fish fillets can be kept intact and not fragile in the next stir frying.)

Step 6: leave the bottom oil in the pan, heat the oil and stir fry Pixian Douban and Douchi over low heat.

Step 7: add onion, ginger and garlic slices and stir fry to taste.

Step 8: turn to high heat, add fish fillets and stir gently, add green and red peppers and continue to stir fry until it is broken.

Step 9: add cooking wine, sugar and salt, pour in a spoonful of water, turn over the heat, add chicken essence and start the pot.

Materials required:

Silver carp: moderate

Green pepper: right amount

Right amount: red pepper

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Starch: right amount

Salt: right amount

Pepper: right amount

Pixian Douban: moderate

Douchi: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: PS: 1, whether it is to do boiled fish, sauerkraut fish or tomato fillets, before pickling, it is best to use one to two teaspoons of salt to marinate and stir, and rinse with running water repeatedly, so that the processed fillets are compact, transparent and not fragile. 2. When marinating fish fillets, cooking wine, pepper, onion and ginger are all used to remove fishiness. 3. Fried fillets are not fragile when they are stir fried. Of course, if it's boiled fish or pickled fish, you don't need this step. 4. If you like spicy taste, you can also put pepper dry pepper. 5. Optional side dishes, green pepper, garlic moss, garlic sprouts, onions can be, according to their own taste. 6. Sugar and chicken essence are fresh, so there's no other condiments like delicious soy sauce - you can add them if you like, or add a few drops of vinegar to make them smell better. 7. Pixian Douban and Douchi are very salty, and the fish have been salted, so we should add some salt at last.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy